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Mar

2009

Miso Soup

Written By Administrator

Miso Soup

4" piece of wakame seaweed

1/2 small onion, cut into thin slices

1-2 Tbs. chickpea miso

a few scallions for garnish

4 cups spring or filtered water

1. Soak wakame in fresh water until soft. Set aside. Bring water to a boil in a saucepan. Add onion slices, cover, and return to a boil.

2. When the water returns to a boil, reduce the heat and simmer gently for 7-10 minutes. Remove a few tablespoons of broth from the pot and mix well with the miso.

3. Turn off the heat under the pot and add the miso to the pot. Cover the pot and let the soup sit for a few minutes to activate the enzymes in the miso. Make sure that the stove is turned off at this point because too much heat will destroy the enzymes.

4. Remove the wakame from the soaking water. Remove the spines and cut up into small pieces. Add to soup. Rinse the scallions and cut them into small pieces. Add to the soup and serve.

Recipe used with permission from Ehow internet services

Picture used with permission from Fat Free Vegan Blog